Sesame Bread Rings (Printable version)
Crispy exterior, soft interior bread rings coated in nutty toasted sesame seeds. Perfect Mediterranean-style snack or breakfast treat.
# What You’ll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 ¼ tsp instant dry yeast
03 - 1 ½ tsp salt
04 - 2 tbsp sugar
05 - 1 ¼ cups warm water
06 - ¼ cup olive oil
→ Topping
07 - ⅓ cup water
08 - 2 tbsp molasses
09 - ¾ cup sesame seeds
# How to Make It:
01 - In a large bowl, combine the bread flour, yeast, salt, and sugar. Add warm water and olive oil. Mix until a rough dough forms.
02 - Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
04 - Preheat the oven to 390°F. Line a baking sheet with parchment paper.
05 - Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 16-inch rope, then form into a ring and pinch the ends to seal.
06 - In a shallow bowl, mix water and molasses. In another shallow bowl, place the sesame seeds.
07 - Dip each ring first into the molasses mixture, then coat thoroughly with sesame seeds. Place on the prepared baking sheet.
08 - Bake for 18–20 minutes, until golden brown and crisp.
09 - Let cool on a wire rack before serving.
# Expert tips:
01 -
- The exterior gets this incredible shattering crunch while the inside stays pillowy and soft
- They freeze beautifully so you can always have fresh baked bread on hand
- The molasses dip gives the sesame seeds something to cling to and adds a subtle depth
02 -
- Getting the ropes even takes practice, but uneven rings still taste incredible
- The molasses mixture is what makes the seeds actually stick during baking
- Don't skip the cooling rack or the bottoms will steam and lose their crunch
03 -
- Toast your sesame seeds in a dry pan for three minutes before using
- Brush the baked rings with a little water and return to the oven for extra crispiness